These recipe suggestions, provided by Herradura, are courtesy of Chef Mark Williams, Brown-Forman Corporation, 2007.
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and olive oil. Stir in the first ingredients and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until serving time. Serve in a margarita or martini glass rimmed with coarse salt.
In medium bowl, toss together jícama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges, then cut between membranes to remove segments (discard membranes).
To bowl with orange juice, add orange segments, jícama (including vinaigrette), and cilantro. Toss well to combine. Sprinkle with pomegranate seeds. Serve chilled.
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